In a medium bowl, combine your shredded chicken (or cooked ground meat), rice, black beans, cumin, garlic powder, chili powder, salt, and pepper. Stir everything together until the seasoning is evenly distributed. If the filling feels a little dry, stir in a tablespoon or two of salsa to add moisture and flavor.

Lay a flour tortilla flat on a clean surface. Spoon about ¾ cup of filling down the center, leaving at least two inches of space on each side. Add a generous spoonful of salsa and a dollop of sour cream on top, then finish with a handful of shredded cheese. Fold in the sides, then roll the burrito up tightly from the bottom, tucking as you go to keep everything from spilling out during cooking.

Lightly spray the basket of your air fryer with olive oil spray. Place the burritos seam-side down in the basket. Spray the tops of the burritos lightly with olive oil as well.

Set your air fryer to 375°F (190°C) and cook for 8–10 minutes, flipping once at the halfway mark. Look for a deep golden-brown color across the surface. If you prefer extra crispiness, add another 1–2 minutes.

Let the burritos rest for 2 minutes before cutting or serving to allow the filling to settle and prevent spilling when sliced.